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Monday, March 7, 2011

Egg sponge cake (new way of Kuih Bahulu), 鸡蛋糕

I got this idea making Kueh Bahulu in new way after I watched a TV food show talk about a traditional bakery shop in Penang selling those traditional of Chinese wedding cookies (Hei Peng) which includes kuih bahulu (egg sponge cake) 鸡蛋糕. This is one of my favourite childhood's cake. Since I don't have the traditional mould, I just bake it in muffin pan.

To make sure a nice sponge cake, I beat the eggs +sugar using KA mixer for 30mins over low speed till thick and creamy. If follow traditional way of using hand to beat, i think my hands will be broken after beating, hahaha..

Method
1. Sift cake flour and baking powder, set aside.
2. Beat eggs and sugar over low speed in a mixer for 30mins or until the batter is thick and creamy (or you can write a letter "O" on the surface of batter and it should stay there for few seconds)
3. Add in melted butter spoon by spoon.
4. Slowly add in flour mixture, also spoon by spoon until batter well combined.
5. Pre-heat oven at 180c and also heat muffin pan in the oven at the same time.
6. Remove muffin pan, brush butter on the bottom and side of each muffin mould
7. Pour batter into muffin mould (about 80% full), bake for 20-25mins or until golden brown.

The additional of "kuaci" , made this cake so fragrant ! ! I'm going to take this with a cup of kopi "O" (black coffee), must be very yummy!

Sonia, is this call "Kai Tan koh" in cantonese? If it is, when I was a little girl, my Mum used to bake this. This kuih bahulu of yours looks fluffy. Taking it with expresso will send me half way to paradise! hehe

I remember watching my late grandma making baulu & beating the eggs the traditional way...boy!! stamina she had indeed!! All her grandkids look forward to receiving her kuih baulu every Raya, esp yours truly!!

Hi Sonia, at last, I'm going to bake this very soon, before this CNY. If you still remember how to make this, I want to check with you when do I stop beating the egg+sugar mixture, ok coz I've just finished reading many version of recipes but at last, I recall that you've made this before & Jane is on holidays, so you are the best person to ask & it's safe, haha.

In short, do i beat the mixture till ribbon stage/soft peak?Many thanks

hi,when adding in butter is use wat to mix it?use wat way to mix it?the flour adding is use a spoon to mix?y when i mix it become soupy?the egg cannot be overbeat?when bear the egg is all the way using high speed?